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Schnitzel breaded with cheesecornflakes
Also try this delicious schnitzel breaded with cheesecornflakes
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Ingredients
Directions
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Beat the cutlets a little flatter between two layers of cling film, pat dry well with kitchen paper and sprinkle on one side with salt and pepper. Dust them with flour on both sides.
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Beat the protein in a deep plate. Crumble the cornflakes with the cheese and paprika powder in the food processor for a few seconds or roll over with a rolling pin.
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First roll the cutlets generously through the egg whites and then through the cornflakes mixture.
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Press the meat firmly into the cornflakes so that the crumbs stick well.
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Put the breaded schnitzels on a plate and let them cool for half an hour covered.
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Preheat the oven to 75 ° C. Heat two tablespoons of the liquefied baking product on medium height and fry two cutlets on both sides until golden brown (stay there because they can burn quickly).
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Keep them warm in the oven on the baking tray and bake the other cutlets in the rest of the baking product.
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Nutrition
430Calories
Sodium0% DV0g
Fat29% DV19g
Protein74% DV37g
Carbs9% DV28g
Fiber0% DV0g
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